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Garlic Parmesan Hash Browns

Crispy, golden-brown shredded potatoes seasoned with garlic powder, paprika, and freshly grated Parmesan cheese, perfect for breakfast, brunch, or as a savory side dish.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 large russet potatoes (starchy variety works best for crispiness)
  • 2–3 tablespoons corn flour (helps bind and create extra crispness)
  • Salt (to taste)
  • Black pepper (to taste)
  • Garlic powder (to taste, adds savory depth)
  • Paprika (to taste, for color and mild flavor)
  • 1/2 cup grated Parmesan cheese (freshly grated for best results)
  • Extra grated Parmesan (for topping)
  • Oil (for greasing and frying, vegetable or canola oil recommended)
  • 1/2 cup mayonnaise (creamy base for the sauce)
  • 2 tablespoons ketchup (adds tanginess)
  • Cayenne pepper (to taste, for a spicy kick)
  • 1 teaspoon Worcestershire sauce (umami boost)

Instructions

  1. Parboil the potatoes: Peel the potatoes and cut them in half, then add them to a pot of water and parboil until slightly tender but still firm, about 8-10 minutes.
  2. Cool completely: Remove from the water and let them cool completely at room temperature, which is important for proper texture when you grate them.
  3. Grate the potatoes: Once cooled, grate the potatoes using a box grater or food processor, creating shreds that will hold together when fried.
  4. Combine dry ingredients: Transfer the grated potatoes to a bowl and add corn flour, salt, black pepper, garlic powder, paprika, and grated Parmesan cheese.
  5. Mix thoroughly: Stir until all ingredients are well combined and the cheese is evenly distributed throughout the potato mixture.
  6. Shape the hash browns: Lightly grease your hands with oil, then take a portion of the potato mixture and shape it into an oval hash brown about 3 inches long.
  7. Chill in freezer: Place the shaped hash browns on a parchment-lined baking sheet and freeze for 30 minutes to firm up and hold their shape during frying.
  8. Heat the oil: Heat oil in a large skillet over medium-high heat until it reaches about 350 degrees Fahrenheit, or until a small piece of potato sizzles immediately when added.
  9. Fry until golden: Carefully place the hash browns in the hot oil, working in batches to avoid overcrowding, and fry until golden brown and crispy on both sides, about 4-5 minutes per side.
  10. Drain and top: Transfer the cooked hash browns to a paper towel-lined plate to drain excess oil, and while still hot, top with freshly grated Parmesan cheese.
  11. Combine sauce ingredients: Add mayonnaise, ketchup, cayenne pepper, black pepper, garlic powder, and Worcestershire sauce to a small bowl.
  12. Mix until smooth: Stir until the sauce is smooth and creamy, about 1-2 minutes, then taste and adjust seasonings as desired.
  • Author: Adriana
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Brunch, Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 250
  • Sugar: 1g
  • Sodium: 300mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 10mg